TAFFER’S BUTTERSCOTCH CANDIED WALNUTS & PECANS

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TAFFER’S BUTTERSCOTCH CANDIED WALNUTS & PECANS

A simple sweet treat. Toss these in salads, desserts or eat them as a snack!

Ingredients
  • 1 cup Taffer’s Browned Butter Bourbon
  • ½ lb Shelled Walnuts
  • ½ lb Shelled Pecans
  • 2 cups Raw Sugar
  • 1 bottle Vegetable or Preferred Oil
Servings
  • Servings: 4-6
Directions
  • Bring water to boil in a large pot.
  • Blanch the walnuts and pecans for 1-2 minutes.
  • Remove them and spread on a sheet pan so they can air dry.
  • In a separate bowl mix the Taffer’s Browned Butter Bourbon and sugar together.
  • Add your dried walnuts and pecans.
  • Ensure they are evenly coated with the sugar mixture.
  • Lay out on a wire rack and allow excess to drip off.
  • Preheat a sauce pot with at least four inches of vegetable oil or oil of preference.
  • Allow oil to heat up to 380°F.
  • Fry in small batches until most of the walnuts and pecans are floating.
  • In between batches, make sure the oil returns to 380°F, otherwise it will not properly fry. Walnuts and pecans should have a shine and a crisp, sweet crunch. If they do not have a crunch feel free to refry. Careful not to burn.
  • Remove and return to a clean wire rack to dry.
  • Store in a dry arid place.
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